Innholdsfortegnelse for December/January 2023 i delicious

- Oysters with pomelo and kombu oil - Jatz with smoked butter and Olasagasti anchovy - Grilled Abrolhos Island scallops with preserved lemon butter Amrit Pinot Gris 2021 (Mornington Peninsula, Vic) Stracciatella with citrus and almonds Wildflower St Thomas Cherry Wild Ale (Marrickville, NSW) - Barbecue calamari with salmoriglio - Chargrilled greens with green chilli Foradori Lezèr 2018 (Trentino-Alto Adige, Italy) Chocolate mousse with salted caramel and mochi Eminence Pinot Meunier Pet Nat 2021 (King Valley, Vic)…

1 SQUASH “Squash was a late-in-life love for me – as a kid I refused to eat them. Now, I love how versatile they are. I like them just grilled with lemon and pepper, or used as a meat substitute in a vegetarian lasagne. Plus, they’re so rewarding to grow.” 2 CORN “Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.” 3 YELLOW PEACHES “Since moving to the Barossa, I realised there are so many different types of peaches. I prefer the yellow ones. In the restaurant I…

The vibe at Butler is stylish, but welcoming. The fit-out and use of timber benches is a great touch, and I always like a wine bar that ‘shows me’ the wines as opposed to just reading the menu, so a wine wall marries seamlessly with the aesthetic. What is distinct is the blurred lines between service and sitting areas. As I sat at a large shared timber bench; there was a mini prep kitchen in full operation in the corridor space directly behind my shoulder, with two staff furiously cooking up treats. But this only added to the experience. The drinks list is a who’s who of on-trend winemakers like Delinquente, Latta, Charlotte Dalton, Le Petite Mort, Murdoch Hill and Koerner. Plenty of by-the-glass options, and the staff know their…

d’Arenberg’s striking five-storey Cube dominates the McLaren Vale skyline. The first attempt at a restaurant in the eye-catching sculpture dialled the zany up to 11 with 3D-printed food and balls of pâté disguised as grapes. The new offering retains that sense of fun, but with a more considered approach. Singapore Circus’ Southeast Asian theme is a welcome break from the mod-Oz menus that dominate nearby restaurants, and the kitchen’s approach to flavour mirrors the carnivalesque colour scheme. Forget less is more; this is everything, everywhere, all at once. Before the food orders are even in, we’re treated to a hefty dose of smoke in the mezcal sour, while a sparkling wine sangria sings with notes of lychee and coriander. Add in the pre-meal tasting at the upstairs cellar door, and…

A: This Christmas will be the first proper Christmas in two years, right? Where we’ll hopefully be able to go interstate, get together as family and have bigger gatherings. So this year is about feasting, and family and friends and just going big. Even if you’re scared to cook for a lot of people, which isn’t always easy, go out on a limb and go large. And have a ham. C: Ham is essential. Mate, I’m that dehydrated by the end of Christmas Day, from all the ham that I eat. A: We always, without fail, have a ham. C: What I do is, I buy my leg o’ ham, I take the skin off, I break the meat down on the bone, into about four sections. And then I’ll…

Well before its doors opened in October, anticipation for the rooftop eatery at Sydney’s Ace Hotel spread like wildfire. With a fit-out by interior designer Fiona Lynch; drinks by P&V co-founder Mike Bennie; and a flame-fuelled menu from chef Mitch Orr of cult diner ACME (RIP), Kiln was instant hot property. The collaboration with the hip hotel group at its first Antipodean outpost was an easy fit for Orr and Bennie. “I feel like Ace and I have a strong natural alignment,” Orr says. “We’re passionate and caring about the same things: creating inclusive spaces in our community, design, music and, of course, food. Kiln is such an incredible space with a beautiful fit-out. We wanted to bring that sense of fun and community Ace is known for to it.”…

KAREN MARTINI “This was a ‘king’ of a main course salad that featured on the Icebergs opening menu and stayed for quite a long time. It’s a dish I revisit often at my current restaurant Hero, in Melbourne. The bugs gently cook in the browned butter, while the butter seems to seep into the flesh, making the bugs velvety and just stunningly tasty.”— FOLLOW ME: @karen_martini ORAZIO D’ELIA “This dish holds a special place in my heart as it brings back fond memories for me of when Maurice first tasted it. I made him spaghetti vongole my way – the simple way, the best way – and Maurice said, ‘I have never tasted it like this before,’ so it went on the menu.” — FOLLOW ME: @chef_orazio “IT’S A FUN…

Christmas at River Cottage is a joyous blend of celebration, seasonality, tradition and sustainability. For me, River Cottage is a place where Christmas is its truest self, where Hugh and the team embrace the spirit of the season through their commitment to local ingredients, ethical sourcing and generous feasting. I want this book to capture the wonderful experience of a River Cottage Christmas – the food, drink, decoration and merriment of it all. Sustainability is at the heart of everything River Cottage does, and there is no better example of this than at Christmas, when we buck the modern trend of excessive, wasteful consumption. At this time of year, it can feel harder to continue your war on waste, but it’s easier and more heart-warming than you may think, whether…

The Greenlandic word for the interaction of humans and the weather is sila. It’s easily understood when at the mercy of Greenland’s elements. Nature is in charge here: boats, flights and roads are all vulnerable. But somehow, it always works out. Word travels, things connect and, eventually, you get to your destination. On our boat journey out to Disko Island, a large island off the west coast of Greenland, our captain Lars lowers his binoculars, shakes his head and says, “Slight change of plan, folks. We will need to head back to town and then reroute over to the island.” This comes as something of a relief for some passengers, especially as we’d been enduring ominously large waves for the previous 30 minutes. Fjords, fog and food An hour later,…

It’s the most wonderful time of the year. As anybody who knows me well will attest, I love Christmas. The lyrics of this lovely carol say it all: “There’ll be parties for hosting, marshmallows for toasting… There’ll be much mistletoeing and hearts will be glowing when loved ones are near.” How could anyone not feel abuzz at the joy and wonder of the festive season? It’s an entertainer’s dream, and I try to remember the pleasure in the moment when all the tasks and social engagements start to feel overwhelming. It’s easy to get caught up in the stress of constant Christmas cooking, but there are certainly ways to keep the pressure minimal, and it’s all in the preparation. Take it one day at a time. Plan ahead. Pick one…

“YOU CAN'T GO WRONG WITH CHOCOLATE, AND YOU CAN NEVER HAVE ENOUGH BEAUTIFUL KNIVES. THAT'S MY MESSAGE TO SANTA!”— LUCY NUNES, FOOD EDITOR…

“THIS YEAR, I'D LOVE SOME COLORFUL NEW GLASSES, AND A STATEMENT PUNCH BOWL, AND CHAMPAGNE IS ALWAYS A GREAT GIFT TO GIVE AND RECEIVE.”— KERRIE McCALLUM, EDITORIAL DIRECTOR…

Merrick’s SHOUT Merrick Watts shares a favourite summer twilight tipple direct from Japan – kanpai! Japanese whisky highballs: they sound like something you do off a diving board to impress your friends. They are, in fact, Japanese whisky with a lot of soda in a tall glass. They’re also simultaneously complex and refreshing. Diluting the alcohol doesn’t dilute the pleasure! I love a whisky highball as a summer alternative to… well, the ‘other’ alternatives like Pimms or Aperol spritz. Many believe that Japanese whisky best suits a highball. If I’m feeling puritanical, my favourite is Nikka Coffey Malt Whisky – add 30ml in a tall glass then top up with soda and ice. The smooth but rich textures of this premium whisky are not abandoned on the ice, like Jack…

Our National Restaurant Editor Erina Starkey on what’s hot right now. The latest food trend comes to you hot off the (sandwich) press. Say bonjour to the tartine, the fancy French cousin of the smashed avo and grilled cheese. WHAT’S HOT: Turns out, pressing your bread together is so passé. The chic way to eat your sandwich is open-faced with all the fillings on show. Whether you call it a tartine, crostini or smørrebrød, there’s no topping this tasty snack. THE LOW DOWN: A popular all-day menu item in Parisian cafes, the tartine is made from sourdough toast which is piled high with fresh cheeses, cured meats and vegetables. Add a glass of rosé and you have yourself a perfectly balanced French meal. RAISON D’ÊTRE: The tartine is simple to assemble, making…

The Australian dessert that’s on every table during the festive season is pavlova. I love using fruits that shine in my pavs at this time of year, and changing it up with some true Australian flavours. In this version, the strawberry gum gives minty freshness and hints of eucalyptus, along with the aroma of strawberry extract. Topping with chocolate and the nutty flavours of wattleseeds is a union of love. Then we finish it off with quandong, our very own wild peach that’s in season now. The quandong grows in the southern and central parts of Australia, and gives off a red dye and unique flavour that, when combined with the sugars, balances the bitter with the sweet. This is a true summertime taste of Australia. Nornie Bero is the…

It’s the silly season – a time of overeating, celebrating, family, friends, hot summer nights, not being able to find a park anywhere and, of course, gift-giving. This year, we’re sharing an edible gift we make for our friends – chocolate brownies! Nah, just kidding, it’s cheese biscuits, naturally. This recipe can be made with any old chunk of hard cheese or a mix that has survived the depths of your fridge for a while. Our favourites, however, are pecorino, cloth-bound cheddar, Parmigiano Reggiano or manchego for their complexity, bite and kick. Which brings us to this month’s theme: hard cheese. Hard cheese is a bit of a mixed bag, defined by a few loose characteristics: firm-to-hard texture, low-ish moisture content and sturdy, protective rinds. Traditionally, hard cheeses reflected their…

Everyone knows that at any party, the real action happens in the kitchen. The host buzzes about adding finishing touches to the main course, guests pool around the island bench with drinks in hand, helping themselves to Champagne from the fridge. Glasses clink, plates pile in the sink, conversation flows… It was no different for this special delicious. Christmas photo shoot. It just so happened that this time, the kitchen in question belonged to our own Kerrie McCallum. “It’s probably my favourite room in the house,” the Editorial Director says. “I’ve always wanted a big kitchen, particularly one with colour, where people can gather.” It was a picture-perfect setting for a festive spread of all of the delicious. team’s favourite recipes, from seafood cooked outside on the barbecue to a…

Where can you find Josh Niland during Christmas lunch? Outside, manning the barbecue. “If you have the freedom, then get your seafood on a grill,” says the chef. “You can use it as an extension of the party – serve some scallops or some prawns or some oysters while the other action is happening inside.” As for how to approach seafood on the big day, Niland is all about allowing the natural simplicity to shine through. “Diversifying how we cook fish makes for a simpler experience,” he says. “If you’re going to feed 12 people, the last thing you want to do is buy 12 individual fillets of fish. Try to imagine the beauty of cooking a whole roast pork belly, or a whole lamb shoulder, then apply that thinking…

Follow us on social — @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,358 LIKES, 18 COMMENTS “Bright green, fresh and full of flavour, this is the perfect spring dish to share. The burrata acts as its own sauce when it’s burst in the centre, and adds a real luxury to this humble dish.” – Danny Corbett Recipe: @chef_dannycorbett Photo: @william_meppem Styling: @davidmorgan.co LETTER OF THE MONTH… Having recently lost my husband, I’ve been struggling to find the inspiration to prepare meals for myself and my two sons. Now, a few months on, I have begun to delve into my latest copies of delicious. again. Not only have I regained inspiration to cook lovely meals, but I now have a new repertoire of dishes that are enticing and always successful. Thank you so…

“GREEN GIFTS ARE IN, AND ANYTHING MADE WITH SUSTAINABILITY IN MIND IS AT THE TOP OF MY WISH LIST THIS YEAR.”— JOHN HANNAN, DIGITAL DIRECTOR…

You may not know it, but Australia has made commercial quantities of sparkling wines since the late 1800s. While early attempts were full of enthusiastic experimentation, one legend tells of a French Champagne consultant tasked with establishing Seppelt’s sparkling wine program in Victoria. Faced with totally different conditions, the consultant had the lightbulb moment of using shiraz – the foundation of our iconic sparkling reds. Today, Australian winemakers take many cues from Champagne, embracing the famed grape trio of pinot noir, chardonnay and pinot meunier, and training in the methode traditionelle practice. Champagne producers have also begun to invest in our burgeoning fizzy wine scene, from Moët & Chandon at Yarra Valley’s Chandon, to Louis Roederer at Jansz in Tasmania. This year, Mumm releases its first Tasmanian sparkling wine. These…

MANON BRASSERIE, SYDNEY Delay your morning train and head to this QVB brasserie for its famed bone marrow tartine. The toast comes topped with meaty marrow, while capers and pickled onions add a refreshing finish. LA LUNE, PERTH Take a seat on La Lune’s sun-drenched terrace and you’ll completely forget you’re in Fremantle, not France. This all-day eatery has a dedicated tartine menu that includes a luxurious smoked salmon with sauce gribiche. TARTE BAKERY & CAFE, BURLEIGH HEADS For a sweet take on the French trend, this Burleigh Heads bakery dishes up a whipped buffalo ricotta and cherry jam tartine, or try it with fresh figs and macadamia praline. FOR MORE RESTAURANT NEWS, GO TO delicious.com.au/eatout…

This is not your typical potato gratin. The cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a vegie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they’re ready to be assembled together before baking. Once the whole thing goes in the oven, you’ll have…

It’s like a desperate message from a besieged garrison commander: “We are short on cheesecakes!” No cheesecake in the Christmas double issue of delicious.? That’s almost sacrilege at a magazine for which, over the last 21 years, December and January have been all about the holy trinity of celebratory desserts – cheesecake, pavlova and trifle. While 2022 has very much been the year of the mud cake, last Christmas, it was interest in cheesecakes that went a bit doolally. Cheesecake searches were up 89 percent off a huge base. Cheesecakes with a twist were even more popular; whether that was a gulab jamun cheesecake, a Turkish delight cheesecake or a cheesecake made with Nutella, Caramilk or Biscoff. Baked cheesecakes have also finally killed off the evil gelatine-set pretenders. Ninety percent…

SUMMER FRUIT SHRUB SYRUPS MAKES 2-3 CUPS PER RECIPE Here you’ll find three different variations on a classic shrub syrup. Try your hand at one or all of the flavour combinations, or feel free to experiment with other fruits, herbs and spices – the method will remain the same, regardless of your ingredients! Begin these recipes at least 4-5 days ahead. You’ll need 3 x 1 cup (250ml) sterilised bottles with airtight lids per recipe. TOMATO-CORIANDER SHRUB SYRUP 500g grape tomatoes, halved1 cup (220g) caster sugar¼ cup (60g) brown sugar1 tbs coriander seeds, dry-roasted, crushed¾ cup (180ml) red wine vinegar STRAWBERRY-BASIL SHRUB SYRUP 500g ripe strawberries, hulled, roughly chopped1½ cups (330g) caster sugar½ bunch basil, leaves and stems coarsely chopped1 cup (250ml) white wine vinegar BLACKBERRY-MINT & GINGER SHRUB SYRUP…

Like so many of us, Darren Robertson has some very fond childhood memories of Christmas Day. “It was the one time of the year that we would have an abundance of food,” he says. “Big bowls of nuts, satsumas, mandarins. And at the table, it was like share plates on steroids – condiments, vegetables, sauces, chutneys. It was these things that made it really special. All the add-ons and all the sides were what was the most exciting to me.” It’s no surprise, then, that Robertson has chosen to share with us a taste of the Christmas sides that he plans to make for his family and friends this year. But if he could choose only one? “It would have to be roast potatoes,” he says. “It’s such a comforting,…

ZERO-WASTE You can also use up leftover prawns in a fast fried rice, or pair them with leftover ham for tasty prawn & ham dumplings. Find the recipes at delicious.com.au ZERO-WASTE Use any leftover turkey and cranberry sauce in a turkey, brie & cranberry tart, or try a turkey & avocado salad with cranberry dressing. “This dish makes for the perfect Boxing Day brunch – it’s quick, easy and so tasty.”Lucy Nunes FOLLOW ME: @foodie.lucy22 ZERO-WASTE That leftover ham will also work a treat in a ham, egg & cheese crepe, or try a ham mac ‘n’ cheese bake. “You’ll see that Christmas pork in a whole new light when it’s paired with sweet and sour balsamic, zesty lemon and fragrant basil.”Helena Moursellas FOLLOW ME: @helena_marieee ROAST PORK, APPLE &…

CHRISTMAS-SPICED RED VELVET CRACKLE COOKIES MAKES 26 1½ cups (225g) plain flour1 tbs cocoa powder1 tsp mixed spice¼ tsp bicarb soda1 cup (220g) caster sugar125g unsalted butter, melted2 eggs, lightly whisked1 tsp red gel food colouring1 cup (120g) pure icing sugar, sifted Sift flour, cocoa, mixed spice and bicarb into a large bowl. Stir in caster sugar. Make a well and add the butter, eggs and food colouring, stirring until well combined. Chill for 30 minutes to firm up mixture. Preheat oven to 180°C. Grease 3 large baking trays and line with baking paper. Roll 1 tbs mixture into a ball, then repeat with remaining dough to make about 26 cookies. Toss balls, one at a time, in icing sugar until well coated. Place on prepared trays, 6cm apart. Pile…

The long-awaited opening of The Langham Gold Coast this year set the stage for a new wave of ultra-luxe experiences on the Queensland strip. WHERE TO STAY The Langham Gold Coast is the first luxe beachfront hotel to appear on this famed stretch in more than 30 years. The Langham and Jewel Residences – 170 serviced apartments that form part of the hotel’s 339-room inventory – occupy the central tower in a trio of shimmering structures rising from the shore between Surfers Paradise and Broadbeach. The $1.4 billion hotel’s opening in June, achieved amid the turmoil of the pandemic and other buffeting global forces, heralds a promising new era of high-end tourism for the region. While there have been rumblings of a tentative renaissance among some of Queensland’s cyclone-battered island…